Directions

Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.

Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.

In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.

Toss the pasta with the zucchini mixture, parsley and lemon zest.

For a one-pan meal, skip the pasta and toss 1 lb large raw peeled and deveined shrimp with the zucchini and bread crumb mixture before roasting.